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| 4 Esslöffel | olive oil |
| 1/2 Tasse | onion chopped |
| 6 | Cloves Garlic finely chopped |
| 1 Tasse | fennel chopped |
| 2 Tasse | Ripe tomatoes chopped |
| 3 | Sprigs thyme |
| 1/3 Tasse | Sun-dried tomatoes; chopped |
| 1 Tasse | white wine |
| 2 Tasse | Fish or chicken stock |
| | salt |
| | pepper |
| 3 x ca. 450 g | White salmon fillet; (8 fillets |
| | Approximately 6 |
| | Ounce each) |
| 4 Esslöffel | Horseradish freshly grated |
| 10 Esslöffel | bread crumbs |
| 4 Esslöffel | Butter or olive oil |
| 4 Esslöffel | Chopped herbs; (parsley and dill) |
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To make the coulis:
In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and sundried tomatoes, and cook until tomatoes are cooked down. Add white wine and simmer on low heat for 5 minutes. Add fish or chicken stock and cook over low heat for about 30 minutes or until fennel pieces are very tender. Remove from heat, puree in blender, and strain through a sieve. Add salt and pepper to taste.
To prepare the salmon:
Cut salmon in 8 even pieces. Season with salt and pepper and brush with olive oil or melted butter. Mix horseradish, bread crumbs, and chopped herbs and cover salmon fillets. Drizzle additional olive oil or butter on top and roast in a 500 degree oven until done. Salmon will be more moist and flavorful if it is underdone. Presentation: Divide sauce equally among 8 plates, place salmon fillet on center of sauce, and decorate with a sprig of dill or parsley. Serves 8.
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